Rinse the quinoa before cooking it to remove the powdery residue. Wash it under cold water until the water runs clear. You might be tempted to put wasabi in these rolls, but its flavour doesn't work well with the quinoa. I used avocado (which kids don't usually like) but you can fill them with anything you wish.
- 2 cups water
- 1 cup quinoa
- 2 tablespoons seasoned rice wine vinegar
- Pinch salt
- 1 English cucumber
- 1 red pepper
- 1 large avocado
- 6 nori leaves
Place water in a pot and bring to boil. Add quinoa, cover, turn heat to low and cook for 12 minutes or until the quinoa is tender and water has been absorbed. Add seasoned rice wine vinegar and salt and stir until combined. Remove from heat and let cool on a cookie sheet.
Cut cucumber, red pepper and avocado into long julienne strips. Cut each nori leaf in half, lengthwise.
Lay one piece of nori so that the longest edge is facing you on a bamboo rolling mat. Sprinkle on ¼ cup of prepared quinoa and use damp fingers to press it into an even rectangle leaving ¾-inch of nori uncovered at the top. Lay a row of each vegetables down the middle of the quinoa. Using your rolling mat as a guide, compress and roll sushi into an even cylinder. Repeat with remaining ingredients until you have 12 rolls. Let stand a few minutes to soften nori and cut into pieces to serve. Serve with soy sauce for dipping. Serves 6.